Caramel Apple Tarts with Cinnamon Cutouts

(5)
  3 reviews
  • 25 min prep time
  • 1 hr 15 min total time
  • 9 ingredients
  • 8 servings

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2
teaspoon granulated sugar
Dash of ground cinnamon
3/4
cup apple cider or apple juice
2
tablespoons cornstarch
1/4
cup butter or margarine
1/2
cup packed brown sugar
1
medium tart apple, chopped
1/2
cup frozen whipped topping, thawed

Directions

  1. 1 Heat oven to 425°F. Unroll crust on work surface. Pat or roll into 12-inch circle. With 3 1/2-inch round cutter, cut 8 rounds from pie crust. Reserve dough scraps. Fit rounds into 8 ungreased regular-size muffin cups, gently pressing in bottoms and up sides; prick sides and bottoms with fork.
  2. 2 Bake 7 to 9 minutes or until edges are golden brown. Cool 1 minute; remove from muffin cups to cooling rack. Cool completely, about 15 minutes.
  3. 3 Meanwhile, in small bowl, mix granulated sugar and cinnamon. With canapé cutter, cut 8 small autumn shapes from dough scraps that have been rolled together. Sprinkle with sugar-cinnamon mixture. Place on ungreased cookie sheets. Bake 6 to 8 minutes or until golden brown.
  4. 4 Meanwhile, in small bowl, stir together apple cider and cornstarch. In 2-quart saucepan, melt butter. Add cornstarch mixture and brown sugar. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Remove from heat; stir in apple. Cool 10 minutes.
  5. 5 Fill tart shells with apple mixture. Refrigerate 30 minutes. Just before serving, top each tart with 1 tablespoon whipped topping and 1 cinnamon cutout. Cover and refrigerate any remaining tarts.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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